The Best Vanilla Cupcakes
The Best Vanilla Cupcakes you’ll ever have! They are moist, fluffy, and pillowy cupcakes that are easy to make. Light and not overly sweet just right to please those nagging sweet tooth. Once you try making them at home, you will never purchase a store-bought boxed cake mix again. This is a no-fuss recipe compared to many recipes you find online. If you’re a baker, the ingredients are probably already in your pantry.
why are cupcakes loved by many people?
There are many reasons why everyone loves cupcakes! They are typically small, single-serving cakes that are easy to transport and share. They can also be customized with different frosting and toppings, making them fun and unique treats. Additionally, cupcakes are often seen as a special treat because they can be made in small batches, allowing people to enjoy a special treat without having to bake a whole cake. All these factors make cupcakes a popular and beloved treat!
Here’s my Chocolate Cupcake Recipe that you might also want to try.
INGREDIENTS NOTES
DRY INGREDIENTS:
- All-purpose flour – I always buy unbleached all-purpose flour.
- Baking powder – This is a leavening agent that makes your baked goods rise.
- Salt – Use sea salt
WET INGREDIENTS:
- Whole Milk – Bring the temperature of the milk to room temperature. If your milk is cold, place it in a microwave-safe container and microwave for 30 seconds.
- Eggs – The eggs need to be at room temperature also. If you didn’t have time to take the eggs out of the fridge, place them in a bowl with warm water and let them soak for 2 minutes or until warm to the touch. Then remove them from the water.
- Vanilla – It’s a vanilla cupcake, after all, it needs some kind of vanilla flavoring. Make sure to get the pure vanilla extract.
CREAM:
- Butter – The secret to fluffy, light, and moist cupcakes is to make sure all ingredients are incorporated well. All ingredients must be at room temperature. They are easier to mix when softened especially the butter.
- Sugar – Mix the sugar and butter first to make a smooth batter, this way, the rest of the ingredients are easier to incorporate.
INGREDIENTS FOR THE VANILLA BUTTERCREAM:
- Butter – Place the butter on a counter to bring the temperature down. The butter has to be softened at room temperature. Try not to microwave them as they turn out too soft.
- Powdered sugar – Sift your powdered sugar at least one time to make sugar so you get a smooth texture for your buttercream and not grainy.
- Heavy cream – You only need a tablespoon of buttercream, if for some reason the consistency is very thick, add a little more heavy cream (add a little at a time).
- Vanilla – Pure vanilla extract is a great flavoring.
- Salt helps brings out the flavor.
How To Make The Best Vanilla Cupcakes
Time needed: 45 minutes
STEP-BY-STEP
- COMBINE THE DRY INGREDIENTS:
Preheat the oven to 350ºF. Line a regular cupcake tin with paper cups (yield 12 cupcakes). In a bowl, combine flour, baking powder, and salt. Use a wire whisk and mix until incorporated and no lumps. Set it aside.
- CREAM THE BUTTER AND SUGAR, THEN ADD THE EGGS:
In a separate bowl, mix the butter until fluffy. Continue mixing and add sugar until combined. Add the eggs one at a time and mix until smooth and light in color.
- ADD THE REST OF THE INGREDIENTS:
Mix in the flour mixture and milk alternately, a third at a time. Keep mixing until combined and you don’t see white flour anymore. Scrape the sides of the bowl to make sure all ingredients are incorporated.
- FILL THE PAPER CUPS WITH THE BATTER AND BAKE:
Use a retractable regular-size ice cream scoop. Scoop about 1/4 cup of batter in each paper cup or until 3/4 full (do not overfill). Bake for 30-35 minutes or until the toothpick inserted comes out clean.
- COOL AND FROST THE CUPCAKES:
Make sure the cupcakes are completely cooled before frosting. Decorate and add sprinkles if you like.
how to make vanilla buttercream
- CREAM THE BUTTER: In a mixing bowl, add the softened butter, and mix for 2 minutes or until fluffy. Scrape the sides, turn to low speed, and gradually add the powdered sugar.
- CONTINUE MIXING THE BUTTER AND SUGAR: Once the sugar and butter are incorporated, turn to high speed and mix until smooth. Lower the speed and add the cream, salt, and vanilla, continue mixing, then increase the speed to high again.
- FINISH MIXING: Mix for another 3 minutes or until fluffy and light in color. You’re looking for a stiff consistency where it will hold when you pipe rosettes on a cupcake.
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The Best Vanilla Cupcakes
Equipment
- Electric mixer
- Mixing bowl
- Prep bowls
- Rubber spatula
- Measuring cup
- Measuring spoons
- Regular-size cupcake tin
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup or 1 stick of butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1/2 cup whole milk, room temperature
VANILLA BUTTERCREAM
- 1 cup or 2 sticks of unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
FOR THE VANILLA CUPCAKES
- Preheat the oven to 350ºF. Line a cupcake tin with paper cups. In a bowl, combine, flour, baking powder, and salt. Use a wire whisk, and mix until combined and there are no lumps. Set it aside.
- In a separate bowl, add butter, and mix until fluffy. Then, add sugar and continue mixing until creamy. Add the eggs one at a time, and mix again until smooth and light in color. Scrape the sides of the bowl to make sure all ingredients are incorporated (make sure all ingredients are at room temperature see NOTE #1).
- Mix in the flour mixture and milk alternately, about 1/3 at a time (see NOTE #2). Use a retractable ice cream scoop (medium size) and fill each paper cup with about 1/4 cup of batter. Fill about 2/3-3/4 full, do not overfill (see NOTE #3).
- Bake for 30-35 minutes or until the toothpick inserted comes out clean (see NOTE #4). Cool completely before frosting.
FOR THE VANILLA BUTTERCREAM
- In a mixing bowl, add butter and turn the mixer to high speed, mix until creamy about 2 minutes. Turn off the mixer and scrape the sides, turn it back on to low speed, and gradually add the powdered sugar.
- When the butter and sugar are combined, turn the speed high and mix for 2 minutes until fluffy. Turn off the mixer, scrape the sides, and turn the speed to medium-high, then add vanilla and salt. Keep mixing until combined.
- Add the heavy cream, and mix for 30 seconds on medium-high. Turn the speed back to high and continue mixing until fluffy and light in color for about 3 minutes. Fill a decorating bag with buttercream and start decorating your cupcakes (see NOTE #4).
Video
Notes
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Make sure to come to this blog post and give us star ratings and reviews. faq
Yes, but I will not frost them with buttercream, I will just freeze them undecorated. Place them in freezer bags, they last up to 4 months in the freezer.
Sure, you can flavor your cupcakes with different flavor extracts like almond, citrus, mint, berries, etc. Equally delicious is flavoring your cupcakes with fresh fruits and berries like strawberries, blueberries, mango, and many more other fruits.
If you use salted butter, you don’t have to add salt to your dry ingredients. That’s one step you can take out from your instructions. However, I always use unsalted butter because I can control how much salt I add to my batter.
equipment
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Hi there! Nice to meet you. My name is Jen.
I’m a mom and a wife, and just like you, cooking is something I love to do! Let’s make something delicious but let’s not make ourselves run around like a chicken without a head. The recipes I share are inspired by my grandma’s cooking. She also thought me how to save time and money, and eat better with fresh ingredients. I grew up in a household where home-cooked meals are part of our day-to-day life. Cooking is not a chore but a way of living and connecting with each other. I created these recipes to help everyday cooking simple and flavorful…